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Fresh Pineapple, Chile, and Black Pepper Salsa

Photography: Karry Hosford
Yield 6 servings (serving size: 1/4 cup)
Aromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.

Ingredients

  • 1 cup chopped fresh pineapple
  • 1/2 cup chopped peeled kiwifruit
  • 2 tablespoons finely chopped jalapeño pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon seasoned rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cardamom
  • Dash of salt

Nutrition Information

  • calories 28
  • caloriesfromfat 6 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.4 g
  • carbohydrate 6.8 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 77 mg
  • calcium 8 mg

How to Make It

  1. Combine all ingredients, tossing gently. Let stand 1 hour.